In the world’s greatest cities such as Paris, Barcelona, Hong Kong or New York, the gastronomic offer is so broad and fantastic these days, it becomes difficult to find the right restaurant for a night on the town. That is why many foodies and gourmands usually rely on international reviews like the prestigious Michelin Guide.
Marea Restaurant in NYC.
Since 2009, in Manhattan’s Central Park South, a few meters from Columbus Circle, we can always count on the distinguished Marea restaurant. The award-winning eatery, owned by the American chef Michael White, has scored the impressive achievement of receiving two Michelin stars in only six years.
Marea focuses on the long-established relationship between gourmet Italian cuisine and seafood. In fact, the restaurant`s most representative recipes are tiraditos—very thin slices of raw fish and shellfish— from the Mediterranean and the rest of the world’s seas. The delectable dishes are plated following the chef’s novel aesthetics.
1. Impecable table service.
2. Sommelier Francesco Rosso.
3. Chef Michael White.
4. Decorative accents at Marea Restaurant.
Also, the pasta fatta in casa menu consists of homemade pasta. These have also earned the chef awards from prestigious news outlets such as The New York Times and GQ magazine.
Marea`s dining room greet its guests with an elegant, relaxed atmosphere with wood and marble textures. The seats are upholstered in leather, and the tables are dressed with immaculate white tablecloths, adorned with luxury tableware that highlight the care and elegance placed in every dish.
To complete the experience, Marea offers an extensive wine list of 750 labels carefully selected by the expert sommelier Francesco Grosso, who decided that 50% of the wine list should consist of European white wines, perfect to accompany the delicate dishes created by the chef.
The delightful dishes Chef White prepares at Marea Restaurant.
Born in Beloit, Wisconsin, chef White studied at Chicago’s Kendall Culinary Institute. He later consolidated and developed his fondness for Italian food studying for seven years at the acclaimed San Domenico de Imola, in Italy. His extensive training has allowed him to forge a profound knowledge of Italian food and display a very personal interpretation.
In 2007, Chef White returned to America where he embarked on various successful projects, and in 2009 he created—alongside financier Ahmass Fakahany—the Altamarea Group, a business of exponential growth with a suite of restaurants in New York, Istanbul, Hong Kong and London. White is currently at the helm of the group.
Because of its location in the Big Apple, its prestige, awards and accolades, New York`s Marea is a restaurant all gourmands should visit. Review here New York’s Michelin Guide. ■
